These Pumpkin White Chocolate Chip Cookies are soft, chewy, and full of pumpkin flavor. I love making these cookies; they are a simple fall treat to make for school snacks, holiday gatherings, and you can even wrap a few up as little gifts for friends, neighbors, or teachers.

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These cookies are ideal for anyone looking for an easy pumpkin cookie recipe, fall dessert ideas, soft pumpkin cookies, white chocolate chip cookies, or Thanksgiving cookie recipes.

Try also my Apple Pie Cookies and Soft Pumpkin S’mores Cookies, for more ideas!

How to Make Pumpkin White Chocolate Chip Cookies

Ingredients you’ll need for this recipe

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup pumpkin puree
2 1/2 cups all-purpose flour
1 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 1/2 cups white chocolate chips

Step-by-Step Guide

1. Before anything else, preheat your oven to 375°F (190°C).

2. In a large mixing bowl, beat the softened butter just a bit to loosen it up. Then, add the brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree. Mix everything together until it’s well combined and smooth.

3. In a separate medium bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.

4. Now, slowly add the dry ingredients to the wet ingredients, mixing as you go. Make sure you don’t overmix—just stir until everything is combined.

5. Fold in those sweet, creamy white chocolate chips.

6. Pop the cookie dough in the refrigerator to chill for about 30 minutes.

7. Once your dough is chilled, use a 1 1/2-inch cookie scoop to scoop the dough onto a prepared baking sheet. Make sure to leave a bit of space between each scoop for the cookies to spread. Bake for 12-14 minutes until the edges are set and slightly golden.

8. After baking, let the cookies cool for 1-2 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Serve and Enjoy!

Important Recipe Notes

Chill the dough – Refrigerating the dough for 30 minutes helps the cookies keep their shape and makes them extra soft.
Measure flour carefully – Too much flour can make cookies dry. Spoon and level for best results.
Don’t overmix – Once you add the dry ingredients, stir just until combined to keep cookies tender.
Use real pumpkin puree – Canned pumpkin works best; avoid pumpkin pie filling.
Oven temperatures vary; start checking the cookies at 12 minutes. Edges should be set and slightly golden.
Let cookies sit on the baking sheet for a couple of minutes so they don’t break apart when transferring to a wire rack.
To store, keep in an airtight container at room temperature for up to 3–4 days, or freeze for longer storage.

Prep Time:15

Cook Time:15

Chilling Time:30

Total Time:1

Ingredients

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup pumpkin puree
2 1/2 cups all-purpose flour
1 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 1/2 cups white chocolate chips

Instructions

Before anything else, preheat your oven to 375°F (190°C).
In a large mixing bowl, beat the softened butter just a bit to loosen it up. Then, add the brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree. Mix everything together until it’s well combined and smooth.
In a separate medium bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
Now, slowly add the dry ingredients to the wet ingredients, mixing as you go. Make sure you don’t overmix—just stir until everything is combined.
Fold in those sweet, creamy white chocolate chips.
Pop the cookie dough in the refrigerator to chill for about 30 minutes.
Once your dough is chilled, use a 1 1/2-inch cookie scoop to scoop the dough onto a prepared baking sheet. Make sure to leave a bit of space between each scoop for the cookies to spread. Bake for 12-14 minutes until the edges are set and slightly golden.
After baking, let the cookies cool for 1-2 minutes on the baking sheet before transferring them to a wire rack to cool completely.